Ingredients
Lamb and Consomé De Barbacoa
6 dried guajillo chiles, stemmed, seeded and torn into ½-inch pieces (¾ cup)
1 (2½- to 3-pound) boneless leg of lamb, fat cap trimmed to ⅛ to ¼ inch
6 garlic cloves, peeled, divided
5 teaspoons kosher salt, divided
2½ teaspoons dried Mexican oregano
2 teaspoons cider vinegar
½ teaspoon pepper
2 whole cloves
¼ teaspoon ground cumin
1 (15-ounce) can chickpeas, undrained
8 ounces red potatoes, unpeeled, cut into ½-inch pieces
½ small white onion, halved through root end
2 carrots, peeled and halved crosswise
2 bay leaves
Spicy Tomatillo Salsa
2 dried ancho chiles, stemmed, seeded and torn into ½-inch pieces (½ cup)
6 ounces tomatillos, husks and stems removed, rinsed well and dried
1 small plum tomato
¼ small white onion, quartered through root end
2 garlic cloves, unpeeled
1–2 dried arbol chiles, stemmed (optional)
1¼ teaspoons kosher salt
½–1 teaspoon cider vinegar (optional)
Pinch to ½ teaspoon sugar (optional)
24 (6-inch) corn tortillas, warmed
Finely chopped white onion
Thinly sliced radishes
Fresh cilantro leaves
Lime wedges
Directions
1
FOR THE LAMB CONSOMÉ DE BARBACOA:Adjust oven rack to lower-middle position and heat oven to 325 degrees. Toast guajillos in 10-inch cast-iron skillet over medium-high heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer to bowl (reserve skillet). Add 2 cups hot water to guajillos, making sure they're completely submerged, and let stand until softened, about 20 minutes.
2
Meanwhile, place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. If lamb is thicker than 1½ inches, cover with plastic wrap and pound until it is no more than 1½ inches thick (thickness does not need to be uniform; some areas may be thinner). Cut lamb crosswise into 3 pieces. Add lamb to large bowl.
3
Drain guajillos and reserve ⅔ cup soaking liquid (discard remaining liquid). Process guajillos, reserved liquid, 4 garlic cloves, 1½ tablespoons salt, oregano, vinegar, pepper, cloves, and cumin in blender until smooth, about 3 minutes. Pour chile sauce over lamb and, using tongs, toss until lamb is well coated. Rinse out blender.
4
Place 1½- to 2-inch-tall ramekin right side up in center of Dutch oven. Avoiding ramekin, add 3 cups water, chickpeas and their liquid, potatoes, onion, carrots, bay leaves, remaining 2 garlic cloves, and remaining ½ teaspoon salt. Place 8- to 9-inch-wide plate on top of ramekin.
5
Arrange lamb on plate, placing 2 pieces side by side with third piece on top. Scrape any excess marinade from bowl onto top of meat. Bring to simmer over high heat. Cover tightly with lid and transfer to oven. Cook until paring knife inserted into lamb slides in and out with little resistance, about 3 hours. Let meat rest, covered, for 30 minutes.
6
FOR THE SPICY TOMATILLO SALSA: While lamb cooks, toast anchos in now-empty skillet over medium-high heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer to bowl (reserve skillet). Add 2 cups hot water to anchos, making sure they're completely submerged, and let stand until softened, about 20 minutes.
7
Place tomatillos, tomato, onion, and garlic in skillet and cook over medium-low heat, turning ingredients occasionally. Cook garlic until skins are lightly charred and interior is soft, about 5 minutes. Cook onion until 2 cut sides are lightly charred and onion has softened slightly, 12 to 15 minutes. Cook tomatillos and tomato until exteriors are spotty brown and flesh is soft, 20 to 25 minutes.
8
Peel garlic and trim root end from onion. Add garlic and onion to clean blender along with tomatillos; tomato; arbol chiles, if using; and salt. Drain anchos and reserve ⅔ cup soaking liquid (discard remaining liquid). Add anchos and reserved liquid to blender and process until smooth, 1 to 2 minutes. Transfer to serving bowl and let sit at room temperature so flavors meld, about 30 minutes. Season with salt; vinegar; and sugar, if using; to taste.
9
Transfer lamb to cutting board. Pour accumulated lamb juices from plate into Dutch oven. Remove ramekin and discard onion, carrots, and bay leaves. Bring consomé to simmer over medium heat. Slice lamb crosswise ½ inch thick. Transfer lamb to bowl and add ½ cup consomé. Using tongs, toss meat, breaking it up into bite-size pieces. Season consomé and lamb with salt to taste. Transfer lamb to serving platter. Ladle consomé into individual serving bowls. Serve, passing salsa, warm tortillas, onion, radishes, cilantro, and lime wedges separately.